Mmmm creamy, dreamy, sweet, light, perfect touch to my breakfast oo on toast- no on top of my oats, *gasp* or both… These are pretty much the thoughts I had the other day when waking up. Yes I dream about food… and all the fun things I can make. My mom says it`s weird but she knows she loves my food and when I dream about a recipe, it almost always succeeds in real life! So yes, today I am bringing you a dreamy Maple Cashew Cream that is vegan, gluten free, dairy free and delicious. A perfect healthy treat!
This is a super easy recipe that takes no time to whip up and has a few different ways you can use it! Cashew cream is great on top of toast, on top or mixed into hot or overnight oats, it is great with fruit, adds creamyness and healthy fats to smoothies and all kind of fun things!
I hope everyone enjoys this recipes and gives it a go! The base itself can actually be used for a lot of different things, including vegan cheese, even vegan Alfredo. Oh yea, I went there. I`m still tinkering with the Alfredo recipe but if you are looking for a vegan pasta dish or healthy alternative to heavy creamed pasta- stay tuned 😉 As always, follow me on Instagram @chelseas_lovely_eats to see more creations and fun things that I do not always post on here and subscribe to my emails for updates! I hope yall love this recipe and enjoy!
Ingredients: (small batch)
- 1/2 cup Raw Cashews
- 1/4 tsp salt
- 1/2 tsp Cinnamon
- 1/4 cup Maple Syrup
Soak the cashews overnight or for at least 12 hours. Then in a high speed blender, blend all ingredients until desired consistency. I leave it with a few cashew chunks just because I like the texture! Simply let sit in the fridge for a few hours to thicken and cool. Use as a fruit dip, spread, addition to sweet smoothies or even as a frosting! Keep refrigerated for up to a week. Enjoy!